When I think of Mossewood I think of hearty stew. Tonight we had quite the opposite, a wonderful southwestern inspired salad.
Saturday we cooked Jamie Oliver’s pasta with mushrooms and fresh herbs.
Sunday I had grand plans of making Jack Bishop’s Caribbean Black Beans and Plantains. Same recipe. Same chef. Different outcome. Robin attributes it to the limes. I think it belongs on Fail Blog.
I was fortunate and recovered tonight using the leftover beans and plantains on black bean and plantain quesadillas. So good. We used to frequent Sweat Heat on the Haight way too frequently. This was our go to order. They closed many years ago but we still love a BB & P quesadilla.
Okay. It has been way too long since I have cooked and blogged. Way too long. There are a few good reasons. First, we are expecting a baby in August and Robin has not been in the mood for much eating. Second, I have been much busier at working including a trip to DC last week with the 8th grade. The highlight of the trip was meeting Jay Carney in the White House Press Briefing Room. Here I am doing my best CJ Craig.
Back from the trip it is time to get back to the Knitchen. Tonight I made a tasty black bean and quinoa salad. Served it with crab cakes. I also made beans for a Heidi Swanson recipe later this week.
In an effort to bring more protein into our diets, I cooked up some turkey tacos tonight. How about that for alliteration! I added black beans to the ground turkey and the result was fabulously fast and filling.
Black Bean Turkey Tacos
Sautee 1/2 an onion.
Add .75 lbs ground turkey. Once browned add taco seasoning and water to simmer. Add a can of beans for additional protein.
Serve with jack, avocado and cilantro.
We started the week with the meal that was planned for last week. This is one of my go-to favorites. So fresh and yummy. The red cabbage, green onion and cilantro, and white feta look beautiful on the black beans.
Jack Bishop can do no wrong. This is my second new Jack Bishop A Year in the Vegetarian Kitchen recipe this week and boy is it a keeper. I only wish that I had done a better job of waiting until the plantains were VERY ripe. Next time.
Recipe By: Jack Bishop, A Year in the Vegetarian Kitchen, page 374
Servings: 4 as a main course
Ladeled into bowls, black beans spiked with garlic, chile, and citrus juice are topped with sauteed plantains. Use only the ripest, black or mostly black, plantains. Rice (either on the side or under the beans and plantains) makes an excellent addition to this meal.
2 large ripe plantains — mostly or all black
3 tablespoons extra virgin olive oil
4 medium garlic cloves — minced
1 small jalapeno chile — stemmed, seeded and minced
2 15-ounce cans black beans — rinsed and drained
2/3 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves — minced
Trim the pointed ends from the plantains. Cut the plantains into 2 inch chunks. Use a paring knife to slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 2-inch chunk in half lengthwise.
Heat 2 tablespoons of the oil in a large nonstick skillet until shimmering. Add the plantains and cook, turning once, until quite browned but not burned, about 8 minutes. Transfer the plantains to a plate and sprinkle with salt to taste. Cover to keep warm.
Add the remaining 1 tablespoon of oil, the garlic and the chile to the empty skillet. Cook just until fragrant, about 30 seconds. Add the beans, orange juice and lime juice and cook, stirring often, until the beans are heated through and have absorbed most of the juices, about 4 minutes. Stir in the cilantro and season with salt to taste.
Spoon the beans into individual bowls. Top each portion with some of the sauteed plantains and serve.
Fast, easy, and so yummy. Made them with green cabbage as we had it left over from the Heidi Swanson white beans and cabbage.